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POTATO PANCAKES WITH CAVIAR

Preheat the oven to 425F.  Peel the potatoes and slice thinly.  Butter a baking sheet and place the pastry rounds on it.  Place 2 pieces of bacon on each round so that they make a cross in the center.  Starting on the outside, layer the potatoes onto the pastry rounds, so that they overlap.  Season with salt and pepper and spoon over 2 tablespoons of the clarified butter.  Fold the bacon ends over the potatoes.  Bake for 30 minutes.  To make the sauce, boil the wine, vinegar and shallots hard until reduced to 3 tablespoons.  Stir in the cr¸me fra”che and boil hard until thickened.  Remove the pan from the heat and whisk in the butter a little at a time.  Do not boil.  Strain the sauce.  Keep it warm in a double boiler over barely simmering water.  Stir half the caviar into the sauce.  To serve, place the potato cakes on serving plates and place a spoonful of the remaining caviar on top of each cake.  Spoon the sauce around each cake.  You could also make this recipe with 8-inch pastry rounds and the sauce quantities of everything else.  Allow 45 minutes baking time for the larger rounds.
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2 lbs waxy potatoes (Yukon Gold or Red Bliss)
12 slices bacon
3/4 cup clarified butter
salt and pepper
6x4-inch pastry rounds

For the hot butter sauce:
1 cup dry white wine
3 tbsp white wine vinegar
2 shallots, chopped
1 cup cr¸me fra”che 
3/4 cup unsalted butter, diced
1 small jar caviar
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mn
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Restaurant
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Vegetables
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Pinot Noir
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